Short loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak, and T-bone. The T-bone is a cut that contains less of the tenderloin than does the porterhouse. The short loin is considered a tender cut of beef.
In Australian, British and South African butchery, this cut is referred to as the sirloin.